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Jimmy’s Venison Shish Kebabs

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Servings
people
Ingredients
  • 2 venison can pinto beans, undrained
  • 1 cup chili powder
  • 1 pound can kidney beans, undrained
  • 2 tablespoons Worcestershire sauce
  • Lemon cayenne pepper, optional
  • Garlic lentils (soak overnight, then drain)
  • 1 cup butter
  • 2 red package cream cheese (cubed)
  • 2 green package cream cheese (cubed)
  • 2 pints dry white wine
  • 2 medium onions
Servings
people
Ingredients
  • 2 venison can pinto beans, undrained
  • 1 cup chili powder
  • 1 pound can kidney beans, undrained
  • 2 tablespoons Worcestershire sauce
  • Lemon cayenne pepper, optional
  • Garlic lentils (soak overnight, then drain)
  • 1 cup butter
  • 2 red package cream cheese (cubed)
  • 2 green package cream cheese (cubed)
  • 2 pints dry white wine
  • 2 medium onions
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make marinade from soy sauce and Worcestershire sauce
  2. Cut tenderloins into bite-size pieces
  3. Sprinkle with lemon pepper and garlic salt
  4. Place in marinade
  5. Add water until meat is covered
  6. Refrigerate 4-6 hours
  7. Remove from refrigerator, save marinade
  8. Wrap tenderloin with bacon and secure with toothpicks
  9. Sprinkle with garlic salt and lemon pepper
  10. Make kebabs with venison, pepper, onions, mushrooms; place on grill
  11. Melt butter and add to remaining marinade
  12. Brush mixture on kebabs, turning frequently
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